Janet's House

Strawberry Fields Forever

I almost dug up and threw out my strawberries last year. It was just the first season but I was unimpressed at the yield and the runners the plants sent out were driving me crazy. I’m so glad I didn’t get around to it, as this summer I have a wonderful crop of the sweetest, reddest berries I’ve ever tasted. It was so fun yesterday morning to walk out and pick even more than I needed to make 10 jars of freezer jam.

I’ve made both kinds of jam before but prefer the freshness of the freezer variety. It’s also so much quicker to make; just about 30 minutes from garden to finish. Wow! The more typical type takes much more preparation from boiling gallons of water to sterilize the jars, cooking the berries, ladling the jam into the jars, then boiling the filled jars for 10 minutes. It’s always seems a shame to have to cook the berries as well as heat up the kitchen in the summer.

There are several kinds of pectin on the market. I used Ball Real Fruit Liquid Pectin. The box did not show any particular instructions for freezer versus cooked jams, but inside the box were directions for both. I urge anyone to give this a try, even if you have to buy your berries. It’s pretty much foolproof. The only thing that always gets me is the amount of sugar that goes into any jam. I remind myself that I only use a tablespoon or two of jam for my PB and J sandwiches.

Pulled Pork Tacos

A friend made these tacos for book club recently and they were awesome! I asked her for the recipe and was happy to find out they were cooked in the slow cooker.  Yesterday, for Fathers Day, I popped everything in the cooker then was able to enjoy the rest of the day outside. When it was dinnertime, it just took a few minutes to complete the preparations and dinner was ready. We made a quick salad to go with the tacos. Dinner was great!  Here’s the recipe:

 

1 medium onion, coarsely chopped

1 boneless pork shoulder roast or picnic roast (3 1/2 pounds)

1 medium sweet red pepper, cut into 1/4 inch squares

1 medium sweet green pepper, cut into 1/4 inch squares

1 can (14.5 ounces) jalapeno-flavored diced tomatoes

2 teaspoons ground cumin

1 1/2 teaspoons garlic salt

1 1/2 teaspoons dried oregano

1/2 teaspoon cayenne red pepper

1 can (4 ounces) diced green chilies

1 can (11 ounces) corn kernels, drained

3 Tablespoons tomato paste

16 corn tortillas (6”), warmed

Garnish:

1/2 cup fresh cilantro leaves, rinsed and patted dry

sour cream

Cotija cheese, grated

 

1. In 5-6 1/2 quart slow cooker, layer the chopped onion, pork roast and sweet peppers.

In a medium-size bowl, stir together the tomatoes, cumin, garlic salt, oregano and cayenne pepper. Pour evenly over the mixture in the slow cooker. Add the chilies and corn.

 

 

 

 

2. Cover slow cooker, cook on high heat for 5 hours. Remove pork roast to cutting board; keep warm.

3. Remove 1 1/2 cups liquid from pot and discard (or set aside). Stir the tomato paste into the vegetable mixture in the slow cooker. Cover and cook for another 30 minutes.

4. Cut the pork roast into slices. Shred the slices using 2 forks to pull the meat apart. Add the shredded pork to mixture in the slow cooker to warm during that last 30 minutes.

5. To serve, wrap the pork mixture in the warmed tortillas, dividing the mixture equally among the tortillas. garnish each serving with fresh cilantro leaves, sour cream and grated cheese.

                        Enjoy!

Fig and Cheese, Sweet and Earthy

The other day my friend was telling me of a favorite sandwich that she makes. Thinly sliced roast beef, goat cheese and fig spread.  I couldn’t get my mind off the interesting combination.

Yesterday I pulled it altogether. Yummm! I used a delicious challah, a French goat cheese called Fromager d’Affinois, and Dalmatia Fig Spread.  It really is a wonderful combination of flavors. The goat cheese adds an earthiness and the fig spread is very sweet.

My friend suggests making individual sandwiches on little soft rolls. They’d be great at a pot luck or a grown up tea party. They can be made a bit ahead but why not just make it for a sandwich and enjoy it for lunch or dinner??

     

                                 Enjoy!

Vanilla Dreams

I came across this recipe for making your own vanilla extract. Hmmm, I thought. Why make my own vanilla extract?? Well, it turns out that it’s kind of fun, very easy, and just like most things you make, it’s probably going to taste better than the store bought stuff. Anyway, I won’t know for six months because it takes that long to mature.

I’m game, so if you’re feeling like it might be fun to have your own home made vanilla for holiday baking and gifts, give this recipe a try. I shopped around online for decent prices on vanilla beans, but New Seasons had them for $1.59 each when you go to the bulk section. Bulk is great because you can carefully select the most plump and juicy beans.  Don’t buy them in the little glass jars in the spice aisle or you’ll spend about $10 each. That seems to be about $8.41 for the little glass jar! Yikes!!

The recipe calls for 8 vanilla beans per cup of vodka so I needed 12 beans because the vodka came in a a 375ml which is about 1 1/2 cups. I chopped the beans and put them with the vodka in a dark glass bottle for the maturing process. After six months of weekly shaking I’ll strain the liquid into individual bottles for my own use and for gifts. The vanilla will last many, many years.

Follow this link to a very good tutorial on how to make the extract and frequently asked questions. I’ll be anxious for the first of December and the uncorking. I’ll keep you posted!

Summer Picnic Baked Beans

I should have posted this prior to the holiday weekend, but hopefully there will be lots of opportunities for summer picnics. This recipe comes out of my mother’s recipe box. She was never much of a cook, but had a few favorites we’d always call for. I think she got this recipe from our neighbor. The original called for two cans of baked beans (now isn’t that what we’re making??). Maybe the extra ingredients were to enhance the pre-made, processed stuff. Anyway, I use four different kinds of beans then double up on the recipes ingredients. I then kept tweaking it (and tasting) until the family agreed it was perfectly yummy. It’s very, very easy; just dump and bake. The long baking time is the key. 

1 can (15oz) Great Northern Beans

1 can (15oz) Pinto Beans

1 can (15oz) Black Beans

1 can (15oz) Garbanzo Beans

1/3 cup molasses

1/4 cup maple syrup

1/4 cup chopped onion

1/2 cup ketchup

1/4 tsp. salt

dash pepper

splash of liquid smoke

1 tsp. mustard

4 slices bacon, diced

zest from 1/2 a small orange (about 1 Tbl)

2 Tbl. juice from orange

1/4 cup dark brown sugar

 

Combine all ingredients. Pour into bean pot or casserole. Sprinkle with a tablespoon more of brown sugar. Cover. Bake at 350 for 2 hours. Uncover last 15 minutes.  Enjoy!

Limoncello

Summer is coming and this is one of those recipes that takes eight weeks from start to finish, so I thought we should get started. The recipe is from a little book called jam it, pickle it, cure it by Karen Solomon. I’ll write the recipe as given but highlight a few tips.

Tip number one: The recipe calls for 8 lemons. Just buy 4 the first time because you’ll be using the zest from only 4 of the lemons to add to the vodka. It has to sit for 2 weeks, so there’s no need to waste the others.

Tip two: Plan on making lemonade or something with the juice of the first four lemons. You’ll only be using the zest.

Anyway, here’s the recipe. I’ve included lots of pictures because there’s something about lemons that make lovely photos.

Prep Ahead- You’ll need a clean, odor-free, wide-mouthed glass jar with a tight fitting lid for the infusion process.

8 lemons (remember, only get 4 for infusion process)

1 1/2 cups vodka (purchase pretty good stuff. Your limoncello will only taste better) 

1 cup sugar (make sure its white sugar. Some organic sugar isn’t white and your beverage will be kind of gray and cloudy looking)

1 cup water 

    

Instructions: Peel the zest from 4 of the lemons with a zester or vegetable peeler, trying to avoid as much of the white pith as you can. Pour the vodka into the jar, and add the zest. Seal and label the jar, and let sit for 2 weeks, shaking daily, then strain out and discard the lemon zest.

---Now go buy those other 4 lemons---

To make simple syrup, combine the sugar and water in a small saucepan, and heat just until all of the sugar is dissolved. It is imperative to let this cool completely. You can expedite the cooling process by moving the syrup to a glass bowl and stirring constantly, or refrigerating it for at least 30 minutes.

Squeeze the remaining 4 lemons, remove the seeds, and add their juice to the syrup.    

    Tip: I used a potato masher to really squeeze out every drop of juice.

    

Add the lemon syrup to the infused vodka.

Pour into decorative glass jars, add a long sliver of zest, and allow it to mellow for 6 weeks. 

How to Store it

Store in a cool, dark place or in the freezer almost indefinitely. The high alcohol content will keep it from freezing.

Last tip: Since I obviously purchased all 8 lemons the first time, I decided to double the batch. One 750ml bottle of Vodka is about 3 cups so it worked out just fine. The house smells lemony and wonderful and in about 6 weeks we’ll sit outside in the sun (!!) and toast the beautiful weather with our limoncello.   Enjoy!!

Strawberry Rhubarb Crisp

I know I should wait for my strawberries to ripen , but I saw my rhubarb with its great, grand leaves and ruby stalks and I couldn’t resist making a crisp. I purchased the strawberries at the store; they’re from California, so at least they’re getting closer.

Anyway, the crisp was wonderful. The recipe comes from Ina Garten’s cookbook, How Easy is That?  The topping will be great for all kinds of crisps, from apple to pear.

To find the recipe click here

          Enjoy!

Grilled Chicken Burger

This burger tastes as good as it looks.  I sliced chicken breasts so that they’d cook evenly and then grilled them on our outdoor grill. Served on toasted whole wheat buns, each person adds condiments and additions of their choice. I chose lettuce, pepperoncini, grilled onions and a bit of olive oil mayo.

It’s a great choice for summer outdoor meals. Plates and bowls holding fresh tomatoes, lettuce from the garden and everyone’s personal favorites makes dinner time fast and easy. I especially like cooking on the grill; no dirty pans, no heating up the kitchen and no kitchen odors.

The simple ingredients:

grilled chicken

grilled onions

leafy greens

mayo

pepperoncini

Whole wheat buns

              Enjoy!

Pear Feta Salad

One of our favorite salads is a basic green salad with vinaigrette dressing. Instead of the more typical tomato or cucumber additions, I like to slice a ripe pear, add cranberries and feta cheese.

The combination of the sweet pear juices mingling with the vinaigrette is quite nice. In the salad pictured I used arugula for the greens.

Arugula has a kind of wild peppery flavor that compliments the other ingredients.

Give this one a try. I think you’ll enjoy the blend of flavors.

 

The ingredients:

Arugula or other salad greens

1 ripe pear, peeled, cored and sliced

1/2 cup crumbled feta

1/3-1/2 cup dried cranberries

oil and vinegar dressing of your choice

 

Combine greens and pear in a large salad bowl. Drizzle with vinaigrette and toss. Sprinkle with feta and cranberries. Serve and enjoy!

Cucumber, Tomato, Mozzarella Salad

 

As promised last week, I bring you the second wonderful salad from our Easter brunch. It’s such a beautiful, simple summer salad.

I will be planting a yellow cherry tomato in my vegetable garden in a few weeks because I know I’ll want to enjoy this salad this summer. It’s fresh, delicious and makes a lovely presentation to any table.

 

4 TBL vinegar

2 TBL olive oil

1 clove garlic

1 large cucumber, seeded, halved and sliced

6-8 small roma tomatoes (halved or quartered)

1/2 container of small super sweet yellow cherry tomatoes (halved)

2 oz. mozzarella cheese, sliced

1/2 cup thinly sliced basil

 

Mix first three ingredients together for dressing and set aside.

Assemble salad with remaining ingredients and toss with dressing.

This will serve 4-6 as a side salad. Enjoy!

Asparagus Spring Salad

 

We had Easter Sunday brunch yesterday with friends and family. We enjoyed ham, eggs, scones, cheese and in particular, two salads that my friend Sheila brought. They were fresh, healthy and presented in beautiful complimentary bowls.

Even though everyone was hungry, I made them all wait while we ran outside (better lighting) to take pictures to share with you. Everything was delicious. I’ll share this salad with you today and save the other one for next week.

ASPARAGUS SPRING SALAD
 
2 lbs. asparagus
1//4 cup fresh basil (chopped)
1/4 cup fresh chives (chopped)
1/4 cup fresh cilantro (chopped)
1 cup red onion (thinly sliced)
3/4 cup pine nuts (toasted)
2 oz. (1/2 cup) feta cheese
  
Dressing
 
2 TBL lemon juice
2 TBL Dijon mustard
2 TBL olive oil
1 TBL rice wine vinegar
 
 
Blanch asparagus, then put into bowl of ice cold water to cool, drain and pat dry. Cut into 2” pieces. Add onion, pine nuts, basil, chives, cilantro and cheese.
Mix dressing ingredients and toss with asparagus mixture.

Serve and enjoy!

Easter Brunch Idea

 
If you’re the one having family over for Easter Brunch, here’s a great scone recipe. These are soft and sweet, not at all hard and crumbly like coffee shop scones. The original recipe comes from Deborah Madison’s cookbook, Vegetarian Cooking for Everyone. I’ve changed a couple of things; I like to add almond meal to replace some of the flour, and I used sour cream where the milk is called for. I’ll list the recipe as printed and you can decide how you want to make them.
 
You won’t use all of the milk/egg/vanilla mixture so I reserve a bit of it to brush on top of each scone, and then add slivered almonds over that. It keeps the almonds on the scone instead of all over your oven. Even if you’re not brunching, these scones are great any time of year.
 
                  Oat Scones
 
1 cup rolled oats, plus extra for the counter
1 ½ cup all-purpose or whole wheat pastry flour
3 Tablespoons brown sugar
2 teaspoons baking powder
½ teaspoon salt
7 Tablespoons cold butter, cut into small pieces
1 egg
½ cup plus 2 tablespoons milk or cream
½ teaspoon vanilla extract
 
Preheat the oven to 425 F. If you have a baking stone, heat it for an extra 10 minutes.
 
Mix the dry ingredients together, then cut in the butter with your fingers or two knives until coarse crumbs are formed. Beat the egg with the milk and vanilla and stir it into the dough. Mix just enough to moisten the dry ingredients evenly. Scatter some oats on the counter and turn the dough out on top of them. Pat into a circle about ½” thick, then cut into eight wedges and place each piece on the hot baking stone, if using, or on a sheet pan. Bake until nicely browned, 15-18 minutes. Serve warm. Enjoy!
 

After School Snack

 
I was informed that we had nothing to eat in our house. What a shame! I asked what he would like to eat that wasn’t processed and that was somewhat healthy and we agreed on these pumpkin muffins.

They’re really quite good. They’re a stout little muffin so they’ll  hold up well in a lunch box, or stuffed in a backpack. We added a handful of tiny chocolate chips just to indulge ourselves.

The recipe is from an ancient little book I have called Mostly Muffins. I changed it up a bit and have listed the recipe the way I made it. It made me think I am not cooking very seasonally; perhaps I will find a spring muffin recipe. If you have a favorite one, please share.

 

Pumpkin Pie Muffins

Makes 12

 

2 cups all-purpose flour

¾ cup firmly packed dark brown sugar

1 ½ teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground cloves

¹/₈  teaspoon ground nutmeg

¾ cup canned pumpkin

¼ cup butter

¼ cup coconut oil (can use 1/2 cup of butter if you can't find coconut oil)

¼ cup buttermilk

2 eggs, slightly beaten

1 ½ teaspoon vanilla

½ cup mini chocolate chips

 

Preheat oven to 400 degrees F. Grease twelve small muffin tins.

In a large bowl, stir together all dry ingredients.  In another bowl, stir together remaining ingredients except for chocolate chips. Make a well in the center of dry ingredients and add pumpkin mixture and stir just to combine. Add chocolate chips and blend.

Spoon batter into prepared muffin cups; bake 20-25 minutes, or until a toothpick inserted in center of one muffin comes out clean.

Remove muffin tin to rack. Cool 5 minutes before removing muffins from cups; finish cooling on rack.

Store muffins in an airtight container or freeze.

 

Oh No! Not Cauliflower!

 
 
First off, I never ever thought I’d ever write anything about cauliflower. I’ve never really liked it; one of the few veggies I don’t care for.  It's white, it’s coarse, and it’s just kind of funny. But my sister kept telling me about steaming and mashing it. “You’ve got to try the mashed cauliflower” she kept insisting. I thought ‘ok, fine for you but I’m not going to like it’. I’m not usually stubborn… about vegetables anyway, so I finally gave in.

Ok, I honestly can’t believe it. If someone served me steamed, mashed cauliflower I’d think ‘Wow, I wonder what herb or extra flavor is in these mashed potatoes?’ Really! We’ve had them twice now and I’m reconsidering planting potatoes this spring and planting cauliflower instead.

We’re trying very hard to watch our carbs around here and this is one solution that works great. Cauliflower is low carb, low calorie and a good source of fiber. It’s an excellent source of vitamin C and has Vitamin K and B6 among others.

I’m thinking I could add other flavors: garlic, curry or an infused olive oil instead of the butter. Try experimenting with mashed cauliflower and let me know what you think.

                We’re calling it faux tatoes. Get it?? The recipe couldn’t be simpler.

 

Remove core and cut cauliflower florets into pieces

Place in large pot, preferably with steamer rack

Add an inch or so of water and cover pot with lid

Cook about 10-15 minutes or until very tender. Drain well

Add salt, pepper and 1tbl butter (optional)

Use stick blender to mash 

 

Serve and enjoy! And do let me know what you think. Thanks!

 

********if you're interested in receiving notice of my posts via your email, I have moved the widget to the very top right corner of this post. It says: subscribe to janet's house. After clicking on it you will land on a page where you will go to the box on the right that says "Subscribe Now!" Scroll down to the little blue and white envelope that says:" Get janet's house delivered by email (it's the 2^nd to last choice). Click on that and a window opens where you put in your email address, then you have to copy the squiggly word in a box and press complete. You will receive an email from feedburner to your email address. When you open it just click on the link and you're in.***********

 

Quiche for Dinner

 
We had the good fortune to receive 2 dozen beautiful brown farm fresh eggs. I didn’t know what to have for dinner but had a lot of bits and pieces in the fridge. I think a quiche is a great way to load extra veggies and leftovers into a meal. Yes, its good, and I’ve discovered that in my house real men do eat quiche. Well, it’s eat it or go hungry that evening. Hope you enjoy it too!

 

Leftovers from the Fridge Quiche

 

2 Tbl olive oil

1 large onion chopped

2 small potatoes, peeled, cubed

1 head broccoli, chopped

½ package turkey pepperoni (3oz) chopped

3 eggs

3 Tbl flour

1 cup milk

2 Tbl sour cream

Salt

Pepper

1 cup Shredded Cheese

 

Heat olive oil in a large sauté pan. Add onion, potatoes, broccoli and turkey pepperoni. Toss and cook until onion is limp, about 5 minutes.

    
Transfer sautéed mixture to large pie pan or casserole dish. Spread shredded cheese over top. Set aside.

 

In blender add eggs, flour, milk, sour cream salt and pepper. Blend for 1 minute. Pour over cheese and sautéed mixture. 

Bake at 400 for about 45 minutes. Cool slightly before serving

   

Pizza on the Grill

Today was the first day of Spring Break and althought the weather wasn't great, my son and I were in the mood for grilled pizza. I uncoverd the grill and lit the fire and then went inside where we rolled out our pies.  If you're in the mood for grilled pizza, follow along.

You can make your own dough or purchase it. I had some in the freezer which I thawed then cut into fourths. Use a bit of cornmeal on your counter to keep everything from sticking.

    

Each person can make their own mini pizza which becomes this kind of fun distorted shape to add their favorite toppings.
 

 

Spray a plate with cooking spray and lay your flattened dough on it. Flip it over once so that both sides are oiled and won't stick to the grill. Now, slide it onto the hot grate and keep an eye on it. Flip it once before adding the toppings.

Load up with your favorite sauce, cheese, veggies and meat, then put back on the grill until the cheese melts. 
Today was just the two of us making pizza but it's great fun to do this with a group. You can form the dough shapes ahead and have them in the fridge to remove just before prep time.

Chop all the ingredients and have them in bowls for lots of choices. You can have red sauce and pesto sauce and several kinds of cheese and meats.

Everyone has fun loading their personal pie, making it just the way they like it.

  Enjoy!

 

 

 
 
 

Considering the Blueberry

 

 
The blueberry is often called the perfect food. I think it’s on every top ten list of foods we should be eating. Blueberries have a very well deserved reputation for their healthful benefits, being loaded with anti oxidants, high fiber and vitamin C. They’re the perfect addition to pancakes, muffins, smoothies and salads, making them the fruit for breakfast, lunch or dinner.

As a plant they are pretty darn perfect too. They’re a nicely shaped shrub that will last for many years.  They flower in the spring, and produce sweet, edible fruit in the summer. After losing their foliage in the fall their bare branches turn a lovely red. There are many varieties of blueberry. Some are compact or dwarf and will readily fit in a pot for your porch, patio or deck. Others are larger and as a group would make an attractive hedge. They enjoy an acid soil, so work well in an environment of rhododendrons or coniferous trees and shrubs. Once blueberries are in season they last on the bush, but are easily picked. They are a handy snack, not as juicy and messy as most berries.

If you’re unfamiliar with blueberries stop in at the nursery and increase your knowledge from the staff or by reading the hang tag on the individual plants. Don’t be intimidated by nurseries; the people who work there are always knowledgeable plant lovers who enjoy sharing their enthusiasm with you. They’ll be happy to direct you to the proper blueberry to fit your environment and needs.

Another way to find blueberries is Craigslist. I’ve typed “blueberries” into ‘search’ and found wonderful 25 year old shrubs bagged and balled and ready to plant. Sometimes people need to thin out or sometimes it’s a nursery going out of business. Whatever the reason, it’s a less expensive way to purchase several older, established plants.

I suggest finding a spot for some blueberry plants this spring. If you’re in a small house or apartment, a large pot will hold a nice compact plant. How lovely would it be to walk out in the morning and pick a few berries for your cereal? If your pot is on your porch, you’ll need to keep your watering can nearby for a daily soaking but you’ll be happy with your harvest.

The only real problem that I can see regarding blueberries is that I think the birds like the little blue orbs as much as we humans. If you experience this problem there are nettings available to drape the plants in as them come into season. To keep you further enticed and eager I offer you this simple smoothie recipe.

 

 Blueberry Smoothie

1 cup blueberries (fresh or frozen)

6 oz vanilla or plain yogurt

3 Tablespoons orange juice

1 tsp vanilla extract

½ banana

2-3 ice cubes

 
Preparation: Combine all ingredients in a blender and mix until smooth. 

         

 

                              

 

 
 

Recipe Monday: Spinach and Walnut Salad

This is a wonderful salad that my friend Sheila made when we had lunch together last week. The original recipe came from a funny little spiral book from about 25 years ago that was a compilation of favorite recipes. She updated it to include healthier ingredients, adding spinach and walnuts for their combined benefits. The dressing is the original and a perfect combination of ingredients. I took this salad to my book club 2 nights later, and then made it for dinner Saturday night.  

 

It’s a great salad to take to a group. There’s plenty of dressing and you can add more spinach as needed. Carry the dressing separate in a jar to add at serving time.  Major Grey’s Chutney is a type of chutney, not a brand. Its main ingredient is mango, which may be what gives it a wonderful sweet Asian flavor. With a subtle touch of curry, it’s truly a crowd pleaser.

 Spinach Walnut Salad

 

Dressing:

½ cup white vinegar

2/3 cup olive oil

3 Tablespoons “Major Grey’s” Chutney*

1 tsp salt

1 tsp curry

1 tsp dry mustard

¼ tsp Tabasco Sauce

 

Combine all ingredients together; mix well. Refrigerate until ready to use.

 

Salad:                                                                

12-16 oz baby spinach or mixed greens

2/3 cup plain or candied walnuts

2 red apples, sliced thin                                     
                 
1 small red onion, sliced thin

½ cup raisins

2 tablespoons toasted sesame seeds

 

Place spinach leaves in a large bowl. Add all ingredients and toss gently. Just before serving pour dressing over the salad and gently toss again. Can top with more sesame seeds if desired 
 

 

Seeing Green

 
Everybody needs a fun green cookie to share on St. Patrick’s Day. I prefer to not add green food coloring to things I eat and I don’t want spinach cookies so these little shortbread cookies made with pistachio nuts are the perfect round disc of scrumptiousness. I've had the recipe for several years but don't recall where I got it. The little flecks of the nuts add a perfect subtle green to each cookie so they pass my test for the holiday.

They also lend themselves for preparing ahead. They will keep in the fridge for a several days or wrap them up tight for the freezer. They need almost no thawing and will slice neatly to go directly into the oven.

They make a sweet hostess gift when wrapped in a glassine bag with a perfect green ribbon. They’re probably great for anytime of the year but sometimes you need to go green.

 

Pistachio Shortbread Cookies

Makes about 48 cookies

1 ½ c flour

½ c plus 2 Tbl. Powdered sugar

½ tsp. salt

¾ c (1 ½ sticks) chilled, unsalted butter-cut in ½ inch cubes

½ c natural, unsalted pistachios lightly toasted, chopped

1 large egg yolk

¾ tsp. vanilla

Mix flour, sugar and salt in food processor.  Add butter, pistachios, egg yolk and vanilla.  Using on/off turns, mix until a moist ball forms.  Transfer dough to work surface.  Divide dough in half.  Form each dough into 8 x 1 ¼ “log.  (chill if dough is too soft).  Wrap logs in plastic and refrigerate until firm, about 4 hours.   

Preheat oven to 325*.  Slice logs into ¼ “ thick rounds, rolling log after every few slices to retain round shape.  Place on ungreased baking sheet 1” apart and bake until barely brown, about 18 minutes.  Cool on baking sheet or rack.

Chilled dough can be made up to 5 days ahead.

 

Salmon for Dinner

 
We’ve been including more salmon in our diet and this is the best recipe I’ve found to enjoy the fish that’s on all the lists of what we should be eating. I get my salmon at the fish market, preferring line-caught, wild salmon. I figure if we’re eating something so good for us, why not eat it the healthiest way possible.

This recipe is simple and very quick. Just keep an eye on it while broiling so it won’t burn.  It’s a perfect entrée with a big spinach salad and sautéed onions. This makes a wonderful meal with no guilt and loads of flavor. If there are leftovers you can enjoy an excellent sandwich the next day by breaking up the salmon and mixing it with a bit of mayonnaise and capers.

 

Honey Soy Glazed Salmon

 

1 salmon filet (½ pound per person)

¼ cup honey

¼ cup soy sauce

1 Tbl. Balsamic vinegar

Freshly ground pepper

 

Line a broiler pan with foil and place filet. Separate slightly with fork.

Mix honey, soy sauce and balsamic.

 Using a brush, apply sauce to filet. Place under broiler and baste every 2 minutes until done, watching closely to keep the sauce from burning.

 

what to eat

 
 
I’m looking at gardening books while I’m hungry and I’ve decided that’s probably a very good idea. If my mouth waters as I read the descriptions for each vegetable I’m probably on the right track for what to plant this season. I’m finding myself drawn to the cool weather vegetables right now; quite possibly because of my eagerness to get some food into the ground.

I already planted my garlic last fall and the asparagus I planted last year should yield for the first time this spring. In addition this year I will be planting yams, beets, carrots and onions, along with the summer crop of tomatoes, lettuce, potatoes. Annual herbs like basil and cilantro will join the perennial oregano and rosemary still hidden in the winter ground.

I was given a new favorite book this season. It’s titled From Seed to Skillet by Jimmy Williams and Susan Heeger. As the title suggests we learn everything about the plant from how to design a garden, prepare the soil, planting instructions, care and watering as well as delicious recipes. It’s full of how-to’s and suggestions for any urban farmer. I suggest it for anyone, especially if you’re new to vegetable gardening.

After reading, I decided to make soup to warm us on this cold, still wintery day. I found that in looking in my kitchen I had many of the vegetables I plan to grow this season and I’ve combined them in a warm curry and rice soup. Optimistically, next winter I’ll be using my own carrots, onions, garlic, cilantro and yams. Until then, I’ll continue to plan what to plant, when to harvest and how to prepare my food.

 Curry and Rice Soup

2 tbl. Olive oil

1 large sweet onion-chopped 

1 cup shredded carrot

2 cloves chopped garlic

1 yam-peeled/chopped

1 granny smith apple-peeled/chopped

1 ½ tsp salt

1 tsp black pepper

3 tbl. Mild curry powder

1 tbl hot curry powder blend

1 tsp ginger powder or grated fresh (if available)

1 carton (32 oz) chicken broth

1 handful chopped cilantro

1 can light coconut milk

1 cup rice

Golden raisins

Drizzle olive oil in sturdy soup pot. Add onion, carrot, garlic, yam and apple. Cook for about 5-7 minutes until onion is limp but not brown.  Add salt, pepper, and curries. Stir to blend spices for about 1 minute, then add chicken broth. Cook for 5-7 minutes. Add cilantro and coconut milk. Bring to gentle boil. Add rice; stir. Cover and turn heat to low and cook until rice is ready, about 15-20 minutes.  Put a handful of golden raisins in each bowl and ladle soup overtop. The raisins add a sweet bite to the curry flavors. Enjoy!

 

eat your veggies!

 
We were in Seattle the other day and our trip is never complete without a visit to the Public Market for fresh fruits and vegetables. As we strolled through the market I realized with pleasure how it never changes; all the strolling people and the sellers hawking their wares remind me of a carnival but without the disturbing atmosphere. The fishmongers are yelling and hollering to you to come buy their catch and the guy at the fruit stall is insisting you try the best orange you’ve ever tasted. Samples are everywhere to lure you in and of course we are always lured.

I think the fresh naval heirloom orange truly was the best I ever tasted and the cantaloupe sample was perfection. Of course at this time of the year nothing is local but the enthusiasm of the marketers is nearly as infectious as the farmers who grow everything themselves. The guy at Sosio’s fruit and vegetable stall obviously loves his work. He loves buying it, he loves selling it and I just know he loves eating it. We had to purchase the exotic and beautiful looking Italian broccoli romanesco. I’m sure we’d love it steamed but decided to try his recipe.

 
This time of year it’s fun to notice not only where your food comes from but also what new and unusual varieties are available. I am anxious for spring and begin planning my garden by looking and tasting the latest finds. If you find the lovely Italian broccoli in your local store or farmers market give this recipe a try. Even better, maybe try planting some this season. I’m betting it will taste wonderful fresh from the garden and everyone will want to try it because it’s so curious looking.

Enjoy Sosio’s recipe!

                                        Baked Broccoli Romanesco

 Core broccoli and cut each floret in half to make bite-sized pieces.

Put in bowl then drizzle with olive oil and balsamic vinegar.

Toss. Arrange in a single layer in a shallow casserole dish.

Bake at 400 degrees for 12-15 minutes until just tender.

Sprinkle with a hard cheese like Parmesan or pecorino and place under broiler until cheese is bubbly. Serve!

 

 

The Oilerie

 
I thought it might be fun to share with you some of the local shops I like. I enjoy shopping in places that don’t carry the same thing as everyone else. I value a local business; someplace that offers something I haven’t seen before and won’t see at every other shopping mall. I appreciate Oregon owners who decide to bring something to their community.

My first shop to visit is called The Oilerie and is located in Lake Oswego.  It’s an olive oil bar where you are encouraged to sample any of the oils and upon making your choice, your selection will be hand bottled and sealed. Large, utilitarian, stainless steel urns hold the oils and aged balsamic vinegars. It’s a fresh, inviting environment where there are a wonderful variety of choices.

 
Each oil is infused with subtle flavors to add to your cooking and eating pleasure. The all Italian choices include organic, garlic, truffle, lemon, basil, orange and many more. The balsamic vinegars are amazing with many of them having a fruity base that adds an incredible new flavor to your salad dressings and entrées. My favorite is the 25 year old balsamic that is so aromatic and full of flavor it only needs a splash of olive oil to make the perfect salad dressing

The staff is friendly and enthusiastic and very familiar with all of the products. They are all excellent cooks and are ready with recipe and serving suggestions. There are lots of specialty foods including stuffed olives, pastas, spices and balsamic infused jams as well as an array of other olive oil products. In addition to food, the store features charming hand thrown ceramic dipping bowls and whimsical olive oil pitchers. Anything in the shop would make a wonderful gift and the staff is happy to box and ship your selections.

Join The Oilerie for their sample spectacular on January 29^th and 30^th. There will be appetizers to snack on and recipes to take home. The shop is an inviting destination in an entertaining and attractive area of downtown Lake Oswego. There are lots of shops to visit after you’ve stopped in to taste and learn about olive oils and balsamic vinegars.

For more information visit their website http://oilerie.com/lakeoswego.php

 

a simple salad

!

 

 

 

 

 

 

 

         avocado and grapefruit salad

         1 ripe avocado

         1 ruby red grapefruit 

         Cut both into bite size pieces. Place in bowl. Toss. Enjoy

 

These two simple fruits compliment one another and make the most wonderfully easy salad. There are no added seasonings, syrups or dressing needed. It’s beautiful, healthy and delicious. 

That’s the thing about food; it doesn’t always need dressing up. Good pure food tastes great. It’s the bland, low quality offerings that need the extra punch of flavor. If your tossed salad needs additional flavors try adding fruit or a simple vinaigrette. Keep it pure and organic if possible. Squeeze a lemon into a nice olive oil.

I suggest trying to eat more pure food. Leave the big gobby dressings off. Most food doesn’t need to marinate, be smothered in a rub, or be seasoned to resemble something else. Try your steak plain, your vegetables steamed and your fruit from the vine, tree or bush. Take the time to remember what real food actually tastes like. It’s part of that simple, less complicated way of life. Your refrigerator will be less crammed with condiments and dressings, clean up is easier and your health will probably improve.

 

 

Cheesy Tomato Basil Soup

I was rummaging around in my freezer looking for soup ingredients.  I was hungry for tomato basil soup.  I love love love the tomato basil soup at the Glenwood Restaurant in Eugene and of course the famous cheesy tomato soup at Beechers in Seattle. I didn’t set out to copy either of these recipes because of course I still want to go out and enjoy their perfect tomatoey concoctions.  I just wanted a yummy warm winter soup that might remind me of my summer garden.

 

I always freeze tomatoes from my garden. Although last summer was a bum tomato year I got a few. For preparation I slice them and lay them on a cookie sheet with onions and garlic and place them in the oven for many hours. (more details this summer).  Then I transfer the sheet to the freezer and when everything is solid I chop it, either by hand or food processor. I then put about a cups worth in a tightly sealed zip lock bag. We’ve named it tomato jazz. I flatten the mixture and press it all the way to the top to get all the air out. Then it goes back in the freezer laying flat. When it’s all good and frozen I can stack them up in a file like formation.

 

I also made lots of pesto and put a good sized glob into all the sections of an ice cube tray. Into the freezer, then when solid I dumped all my cubes into a zip lock bag. Now I can take out specific amounts for soups, stews or dips. Seems to work great!

 

Anyway, I made this soup that reminds me of my summer crop but tastes warm and delicious on a cold Northwest afternoon.  You can use tomato paste and sautéed garlic until you make your own tomato jazz next summer. Try it yourself with whatever you have on hand. You can’t go wrong with tomatoes, basil and cheese. Beechers serves theirs with wonderful croutons. We’re working on cutting out our carbs but if you’re not, toss in a handful and enjoy.

 

Cheesy Tomato Basil Soup

Serves about 6

 

½ chopped onion

2 Tbl butter

About ½ cup of tomato jazz (or tomato paste and garlic)

12-14oz canned, chopped tomatoes

2 ½ cups water

Salt and pepper

1/3 cup pesto

¾ cup half and half

5 oz sharp cheddar cheese

Cheese curds or cubes for garnish

 

Brown onion in butter until soft but not brown. Add tomatoes, water, salt, pepper and pesto. Cook for about 10 minutes. Use blender stick to smooth slightly.  Stir in half and half.

Shred cheese over soup and stir until just blended. Place cheese curds and (optional) croutons into serving bowl and pour hot soup over top. Serve and enjoy!

***If freezing; omit half and half until reusing.

 

Crunchy Granola....sweet!!

 
 
I love a handful of granola on my cereal in the morning. Friends like to mix it into their yogurt, my husband likes to take it to work for an afternoon snack. My favorite recipe is one I’ve tweaked many times until it’s just the way we like it.  Most of the ingredients are available in bulk, with organic choices always my preference.  I like the way it looks with golden raisins and cranberries, but any dried fruit works fine.  Store it in a big jar or canister or keep it in the fridge like I do.

Granola can also make a great gift to take along when staying with friends or a sweet addition to a hostess gift. To dress it up add a little ribbon and a sticker.  I found the bags, labels and rubber stamp at Paper Zone. Anyway, try my recipe. Change it up and make it your own. Enjoy!

 Granola

Makes about 12 cups

 

3 tablespoons unsalted butter

½ cup packed brown sugar

¼ cup honey

¼ cup maple syrup

2 teaspoons vanilla

1 ½ teaspoons coarse salt

1 cup water

4 ½ cups rolled oats

1 ½ cups unsweetened shredded coconut

2 cups total of any listed nuts and seeds:

Raw slivered and/or sliced almonds

Raw pumpkin seeds

Chopped almonds

Chopped pistachios

Sunflower seeds

2/3 cup dried cranberries

2/3 cup golden raisins

 

Preheat oven to 250 degrees. Melt butter in a saucepan over medium heat. Add sugar and cook until melted. Stir in honey, syrup, vanilla, salt and water.  Cook until combined. Meanwhile, in a large bowl, add oats and remaining ingredients (except cranberries and raisins). Pour the butter/sugar mixture from saucepan over the oat mixture and toss.  Arrange in a single layer in a large roasting pan or on two rimmed baking sheets. Bake; stirring every ½ hour or so, until golden brown and dry, about 1 ½ hours.  Let cool on sheets.  Transfer back to bowl and add fruits, tossing to combine.